Traditional St. Paddy’s Day Potatoes
Try a REAL Irish dish
Here in America, St. Patrick’s Day has become a celebration for everyone, not just those of Irish decent. And I can almost guarantee that if you ask any random person on the street what is the traditional dish on this greenest of holidays, you will get corned beef and cabbage as an answer, which is true here in America.
But actually, corned beef is no more traditionally Irish than fortune cookies are traditionally Chinese. Once much too expensive for the common man and now considered much too common for a holiday, you will not find it served in many Irish homes.
However, that doesn’t mean it isn’t a delicious dish. So if you enjoy a little Corned Beef this holiday, ‘Beannachtam na Feile Padraig!’. And if you want to add an authentic Irish dish on the side, here’s my favorite Irish way to make potatoes.
Serves 6 to 8
8 or 9 medium-sized Russet potatoes
1 cup whole milk or whipping cream
1/2 cup scallions, chopped fine
4 tablespoons butter, plus more for serving
1. Scrub potatoes and cut into eighths.
2. Boil in salted water until tender (about 15 to 20 minutes).
3. Meanwhile, heat milk and scallions in a small saucepan and add the butter. Simmer milk mixture on low while potatoes cook.
4. When the potatoes are tender, drain and return to the heat to dry out any remaining moisture. Strain the scallions from the milk, reserving both.
5.Mash the potatoes and scallions together, and then add milk until you have a creamy consistency.
6. Make a small well in the top of each serving; add a small chunk of butter, which will melt, allowing you to dip each bite.